Nutritional information (per serve)

Kilojoules:

2,025kJ

Calories:

484cal

Protein:

50.7g

Total fat:

12.3g

Saturated fat:

2.5g

Carbohydrates:

36.2g

Sugars:

9.9g

Dietary fibre:

10.9g

Sodium:

343mg

Calcium:

293mg

Iron:

4.5mg

Instructions

Instructions and steps:

Step 1 Cook potatoes in a large saucepan of boiling water for 12–15 minutes, until tender. Add peas for last 2 minutes of cooking. Drain. Return to pan and mash until almost smooth. Add milk and stir to combine. Season to taste.

Step 2 Preheat oven to 220°C. Heat oil in a large saucepan over medium-high heat. Cook fennel for 5 minutes, until softened.

Step 3 Add salmon, prawns and 3/4 cup milk to pan and bring to a simmer. In a small bowl, combine remaining milk and cornflour. Add cornflour mixture to pan. Cook for 4–5 minutes, until fish is almost cooked through. Stir in onions, dill and half the chives.

Step 4 Spoon mixture into a medium ovenproof dish. Top with mash, spray with oil and bake for 15 minutes, until golden. Serve with remaining chives and beans.

Variations

This recipe can also be made with firm, boneless white fish fillets, such as dory or ling.